So you've heard of the cinnamon roll. Ooey, gooey cinnamon sugar filling. The beautiful smell of yeast permeating the air as the rolls bake, rising into towering perfection... are you drooling yet?
Well, what if you replaced the cinnamon sugar with a blueberry filling? What if you added a few spices, like ginger and nutmeg? What if you made a cream cheese frosting and let it melt all over the rolls right out of the oven?
Something you want to try? You'll need to make three components: the rolls, the filling, and the cream cheese frosting.
Ready? Here's the recipe:
1 c. warm milk
3 T. sugar
1 T. yeast
1/2 c. butter, melted
1 tsp. cinnamon
3 1/2 c. bread flour, plus more for rolling
1 1/2 c. blueberries (fresh or frozen)
1/2 c. sugar
1/2 tsp. ginger
1/2 tsp. nutmeg
dash of almond extract
2 T. cornstarch
2 T. water
Cream cheese frosting
4 oz. cream cheese, room temperature
4 T. butter, room temperature
1/2 c. powdered sugar
1/2 tsp. vanilla
Mix milk, sugar and yeast together. Let the mixture sit for 10 minutes, until the yeast is dissolving and frothy.
Add in the melted butter and cinnamon and mix.
Working a cup at a time, add flour to the mixture. If mixture becomes too sticky to work with, add more flour a tablespoon at a time.
Knead the bread for three minutes, until the dough becomes soft, pliable, and stretchy.
Let rest for an hour, or until dough has doubled in size.
While the dough is resting, make the blueberry filling. If you're using frozen blueberries, defrost in the microwave.
Add blueberries and sugar. mix to cook for five minutes, stirring to keep the mixture from burning to the bottom. Add in the almond extract.
In a separate bowl, mix water and cornstarch to make a paste.
Add the cornstarch to the mixture in the saucepan. Stir to combine.
Continue cooking until mixture thickens, 10 minutes or so.
Remove from heat and set aside to cool.
Preheat the oven to 350 F and prepare a 9x13 pan by spraying with cooking oil.
When rolls are finished rising, roll the dough into a 10"x15" rectangle. Use additional flour to keep the dough from sticking to the counter.
Spread the filling over the dough, leaving a 1/2 inch area around the top edge of the rectangle.
Starting from the bottom, roll the dough lengthwise, as you would when rolling cinnamon rolls.
Using floss or a serrated knife, cut the dough log into 1/2 inch-wide rolls, arranging them in the pan.
Bake for 15-20 minutes, until rolls are golden and a thermometer reads 200 F.
While they're baking, make the cream cheese frosting. Cream the butter and cream cheese together.
Add the powdered sugar and vanilla and continue stirring until the mixture is creamy, light and fluffy.
Wait to spread the frosting until rolls have cooled for at least 20 minutes. This keeps the frosting from melting all over the place.
If cinnamon rolls are your favorite, give these a try! The blueberry jam brings a fruity twist to a delicious dessert. We have frozen blueberries in our market -- come pick some up and try this recipe today!